1 1/2 pounds boned pork shoulder or butt, fat trimmed
4 ounces green onions, rinsed, ends trimmed, and coarsely chopped
2 cloves garlic, peeled
2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded
2 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon ground dried thyme
About 1 teaspoon salt
About 1/2 teaspoon pepper
1/4 cup cider vinegar
8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally
- Rinse pork and pat dry.
- In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan.
- Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.
- Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.
- Remove from heat and let cool about 15 minutes.
- Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid.
- Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups.
- With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.
- Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.
Makes 8 to 10 sandwiches.
Nutritional Information: CALORIES 262(30% from fat); FAT 8.7g (sat 2.7g); PROTEIN 17g; CHOLESTEROL 46mg; SODIUM 550mg; FIBER 1.3g; CARBOHYDRATE 28g